Gluten Free Mocha Hazelnut Cookies

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Gluten Free Mocha Hazelnut Cookies

These glutenfree Mocha Hazelnut Cookies have the same flavors as a cup of hazelnutchocolate coffee with white chocolate chips standing in for the whipped creamthat crowns that cup at your favorite coffee joint.  Just like classic chocolate chip cookies,these have that same crisp but chewy texture but they have a deeper flavorprofile for people who’d prefer a cup of coffee over hot chocolate.  Now I made the basic recipe here today but ifyou’re the type of person that likes nuts in your chocolate chips then by allmeans stir in some chopped hazelnuts. And sometimes I like to stir in dark chocolate too for an extra hit ofchocolate.  On another note, if you havea few friends that think gluten free cookies are inferior to  the regular cookies they’re used to eating, thisis the cookie recipe to change that misconception.  
MochaHazelnut Cookies Preptime: 15 min Baketime: 12 min
Ingredients

• ½cup butter very well softened
• ½cup Nutella hazelnut spread
• 1¼ cup brown sugar, firmly packed
• 2eggs
• 1tsp vanilla
• 1½ cups gluten free Bisquick    
• ¾cup unsweetened cocoa, sifted 
• 2tsp instant espresso granules
• ¼tsp cinnamon
• 1½ cups white chocolate morsels, divided

VideoTutorial: 


Instructions

1. Preheatthe oven to 350°F (or 175 °C)
2. Ina large bowl cream together the butter, Nutella and sugar until very well mixedthen add the eggs and vanilla and beat until well combined. 
3. Ina medium bowl, stir together the gluten free Bisquick, cocoa, espresso granulesand cinnamon until thoroughly combined.  
4. Addthe dry mixture to the wet ingredients and mix until a stiff dough forms.  It will take a few minutes to come togetherif you’re mixing by hand.    
5. Stirin 2/3 of the white chocolate chips to get them evenly dispersed throughout thecookie dough. 
6. Rollthe dough into balls just over an inch in diameter and place them onto anungreased nonstick cookie sheet.  Press3-5 additional white chocolate morsels onto each cookie. 
7. Bakethe cookies for 12 minutes then allow them to cool on the pan for 2 minutesbefore removing them with a spatula onto a baking rack to cool completely. 

Notes:The recipe makes 3 dozen cookies.  Ifyou’re not following a gluten free diet you can substitute the gluten free Bisquickin the recipe by stirring together the following ingredients: (1½ cups flour, ½tsp baking powder, ½ tsp baking soda, ½ tsp salt)